Served as main course. Non-vegetarian dish. Speciality: Occasion - Dinner Party.

Italian

2 Tablespoons Butter

1 1/4 lbs boneless skinless Chicken Breast halves, cut into 1-inch pieces

1 (8 ounce) package sliced fresh Mushrooms

1 (16 ounce) jar Alfredo Sauce

1 (25-27 1/2 ounce) package frozen Cheese Ravioli

1 large Red Bell Pepper, chopped

8 ounces land o' lakes Mozzarella Cheese, shredded

1/4 cup shredded Parmesan Cheese

Heat oven to 350°F. Melt butter in 12-inch skillet until sizzling; add chicken pieces. Cook over medium-high heat until chicken is lightly browned (4 to 6 minutes). Add mushrooms; continue cooking until chicken is no longer pink and mushrooms are tender (4 to 6 minutes). Do not drain. Spread 1/2 cup sauce into greased 13x9-inch baking dish. Arrange single layer of frozen ravioli over sauce; drizzle 3/4 cup sauce evenly over ravioli. Spread with 1 1/2 cups chicken and mushroom mixture, 1/2 cup red bell pepper and 1 cup mozzarella cheese. Repeat with remaining ingredients, except remaining 1 cup mozzarella cheese and Parmesan cheese. Cover tightly with aluminum foil. Bake for 45 minutes. Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, for 15 to 20 minutes or until cheeses are melted. Let stand 15 minutes before serving.

Preparation time: 25 minutes

Cooking time: 1 1/2 hours

Serves: 8

Tips: To make ahead, prepare as directed above except do not bake. Cover; refrigerate up to 24 hours. When ready to bake, continue as directed above. Increase first baking time to 1 hour.